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Cranberry Walnut Spread

This spread is so simple and so tasty it is a real treat. I’ve put it on muffins, English muffins, stirred into plain non-fat Greek yogurt, and even spooned over some low-fat ice-cream. It’s versatile, satisfying, and won’t break the calorie bank. Hard to beat if you ask me.

The trickiest part of this recipe was finding a jarred cranberry sauce that would meet my standards. I won’t, as I’ve mentioned many times, buy anything that has refined sugars in it and regular old cranberry sauce is generally chock-full of refined sugar and/or corn syrup. I usually make my own cranberry sauce, but I wasn’t going to go through all that trouble for this one recipe. So I started hunting. Luckily, the health food isles of my local Wegman’s grocery store delivered. R.W. Knudsen Natural Cranberry Sauce seemed to fit the bill. It has three ingredients: cranberries, fruit syrup, and water. While “fruit syrup” would normally stand out to me as being too vague, I’ve used other products by this brand so I felt relatively secure that it wasn’t a euphemism for anything too bad. And “not too bad” could also serve as an understatement for how yummy this spread is… especially if you pair it with tomorrow’s post!


Cranberry Walnut Spread

Adapted from The alli Diet Plan book


  • 9 oz whole berry cranberry sauce
  • 4 oz reduced fat cream cheese
  • 2 tbsp unsalted walnuts


  • Put all the ingredients in a food processor and pulse until combined.
  • Refrigerate until ready to use.

1 serving = 1 tbsp

Preparation time: 5 minute(s)

Cooking time:

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat

Number of servings (yield): 20

Calories: 47

Fat: 2